<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="452307" val="162217">溜炒猪肝</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10-30分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">猪肝</a></label></span><span class='right'>300g</span>
					</td><td>						<span><label class="fcbm inblok">泡发的黑木耳</label></span><span class='right'>50g</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">胡萝卜</a></label></span><span class='right'>半根</span>
					</td><td>						<span><label   class="fcbm inblok">黄瓜</a></label></span><span class='right'>半根</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">蒜</a></label></span><span class='right'>1瓣</span>
					</td><td>						<span><label   class="fcbm inblok">姜末</a></label></span><span class='right'>少许</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>少许</span>
					</td><td>						<span><label class="fcbm inblok">料酒</label></span><span class='right'>少许</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">米醋</label></span><span class='right'>少许</span>
					</td><td>						<span><label class="fcbm inblok">蚝油</label></span><span class='right'>少许</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">生粉</label></span><span class='right'>少许</span>
					</td><td>						<span><label class="fcbm inblok">糖</label></span><span class='right'>少许</span>
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					<h2>溜炒猪肝的做法步骤</h2>
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							<p><span class="fwb">1.</span> 猪肝彻底冲洗干净，切成薄片，放在淡盐水中浸30分钟反复换水直至水清（以彻底清除滞留的肝血和毒物），黑木耳温水泡发，其余食材切成片，蒜切蒜片，姜切姜末；</p>
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							<p><span class="fwb">2.</span> 将清洗好的猪肝沥除水分，调入干生粉，料酒，少许盐，胡椒粉抓匀上浆；</p>
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							<p><span class="fwb">3.</span> 锅中放油烧至4成热，下入浆好的肝片迅速滑散至变色盛出备用；</p>
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							<p><span class="fwb">4.</span> 锅中留底油烧后，放入姜末蒜片爆香，接着放入胡萝卜及黑木耳翻炒（黑木耳为了防爆，可事先用沸水氽一下），调入少许盐，糖，料酒，一点点醋炒匀；</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/b/9/e/yuan_1622175.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">5.</span> 加入2汤匙蚝油继续翻炒1分钟，最后加入黄瓜片及猪肝片一起翻炒均匀即可。</p>
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					<h2>小贴士</h2>
					<p>划猪肝的火候：<br />划猪肝时火候的掌握很重要。首先要油比较多，油温要合适，油温过高炒出的猪肝片口感比较硬，油温过低，猪肝片挂浆容易脱开而造成失败。<br />肝脏是解毒的器官，所以刚买回来不要急于烹饪，应先彻底清洗干净后切成片放在淡盐水中浸泡30分钟，反复换水至水清为止。淡盐水呈高渗状态，能有效吸附滞留于肝组织中的毒性物质。<br />猪肝炒制前必须经过一个加入料酒，酱油，干淀粉等拌匀上浆的过程，可以有效避免猪肝的异味问题，料酒还可以起到解毒杀菌的作用。<br /></p>
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